Edible gelling composition containing irish moss extract, locust bean gum, and an edible salt



April 5, 1949. 2,466,146

. G. L. BAKER EDIBLE GELLING COMPOSITION CONTAINING IRISH MOSS EXTRACT, LDCUS'! BEAN GUI AND AN BDIBLI' SALT F1166 April 12, 1947 IN VEV TOR.

620596 LZWZ' Patented Apr. 5, 1949 UNITED STATES PATENT OFFICE George L. Baker, Newark, DeL, assignor to Krim- Ko Corporation, Chicago, 11]., a corporation of Illinois Application April 12, 1947, Serial No. 141,118

4 Claims.

The present invention pertains to the art of preparing elastic gels and refers particularly to the preparation of novel gelling compositions substantially derived from the sea-plant Irish moss.

In the accompanying drawing, made from photographs, forming a part of this specification and to which reference should be had in connection therewith, Figure 1 illustrates two gels made from different compositions, one incorporating the present invention and the other a different composition; and in Figure 2 the same gels are illustrated with like weights resting on their tops.

A potentially useful and hitherto relatively neglected gelling agent is gelose, or carragheenin, the active colloidal substance contained in Irish moss or Chondrus crispus, a member of the Gigartinaceae.

Although widely known for many years it has heretofore been regarded principally as a thickening substance or stabilizing agent. Various expedients have been suggested for improving the physical properties, particularly the gelforming capacity of Irish moss extractive. One such suggested expedient is to implement the gelatinizing action through the action of certain ions, notably potassium, which have been shown to induce gel formation.

The added cations are only effective up to the point of complete neutralization of the negative or anionic charge carried by the carragheem'n sol particles. At this point carragheenin manifests the normal full potential in gelatinizing power. Anything less than this is subnormal performance. Anything more than this would be thought to increase the gelling power, but this is not the case. Potassium and similar cations, therefore, merely bring about the degree of gelatinization of which the colloid is already inherently capable; they do not increase the gelling power.

Apart from this technical distinction, there is the further very practical observation that even the best cation-induced Irish moss gels lack elasticity comparable to pectin gels. The yielding, non-cohesive, and essentially brittle character of the Irish moss gel is not altered in any important particular by the gel-inducing ions. Elastic, strong, form-retaining gels such as those needed by the manufacturing confectioner for slab or cutting operations have not been obtainable in the past with Irish moss.

An outstanding object of this invention is to prepare gelling compositions substantially composed of Irish moss gelose which can be used in lieu of animal gelatine or fruit or vegetable pectinates. A particular objective of the inven-- tion is to prepare an Irish moss gelose product which will produce elastic, strong, and formretaining gels suitable for food purposes, 1. e. salads and desserts, over a wide range of soluble solids content. This invention has led to the discovery of a three-element gelling composition functioning in a superior manner to known compositions in the gelling field. This novel composition produces Irish moss gels of desired elasticity, strength and form-retention greatly in excess of the additive effects predictable from the performance of the several component elements when used alone or in pairs.

In its simplest form the new composition comprises (1) a source oi gelose or carragheenin particles whose surface charges may be neutralized by suitable cations to permit maximum absorption of water medium; (2) a colloid substance of high natural viscosity and neutral reaction whose degree of polymerization and water absorption are substantially unaflected by heat; and (3) a source of neutralizing cations.

For the gelose element it is preferred to take the refined aqueous whole extract of the Irish mossplant, although it is known that alcoholprecipitated or selectively-extracted Irish moss fractions, agar-agar, and various other sources 01' active gelose principle may be employed. When the normal negative charge on the colloidal particies of the Irish moss sol is suiiiciently neutralized by the appropriate cations, imbibition of the dispersing medium is rapid, predisposing the system to gel formation.

For the neutral high polymer or colloidal addition-agent locust bean gum has been found to be eminently satisfactory, but the invention is not limited to this substance inasmuch as a number of other neutral high polymers will also meet the above-stated qualifications in various degrees. Starch and carboxymethylcellulose compounds are in this category and while not nearly as valuable as locust bean gum in developing elasticity and form-retention, the two most desired physical characteristics, they do exhibit a capacity to aid in expanding the normal gelling strength oi. the gelose. The relative value 01' the naturally high polymers in increasing gel strength of moss gelose is shown by the following comparative figures upon sugar gels containing 40% means soluble solids which were made by similar procedure at pH 3.5:

Control, 0.6% Irish moss gelose extract plus 0.2% KCl High polymers added to control gel:

0.4% locust bean gum 83 0.4% high viscosity sodium carboxymethyl-cellulose 1.0% corn starch 24 0.4% gum karaya 19 0.4% gum tragacanth 14 0.4% potassium carboxymethylcellulose 12 0.4% low viscosity sodium carboxylmethylcellulose 12 0.4% gum arabic 12 0.4% guar flour 11 While members of the above group aid in increasing the strength of gelose gels, none, other than locust bean gum, imparts the desired degree of elasticity and form-retention.

For the source of the gel-inducing ion potassium chloride, which is commercially available in pure form and quite cheap, may be used. Where greater resistance to acidic conditions is required the potassium ion may be employed in combination with the anion component of a relatively weak organic acid. exemplary of which are acetic, citric, lactic, malic. and tartaric acids.

These provide a relatively strong buffer reaction and help to reduce the aggressive hydrolytic action manifested by acids on the gelose factor, especially in the presence of substantial heat, but tend to reduce gel strength. Potassium citrate gels were found to have about two-thirds the strength oi potassium chloride gels of equivalent potassium content at similar pH values. While potassium salts are preferred, salts of calcium, magnesium, and a number or other cations will function with varying degrees of eflectlveness.

By bringing the aforementioned three elements, gelose-high polymer-cation together in a common gel system a number 01' surprising effects is obtained, the most remarkable of which is the substantial increase in the elasticity of the gelose gels. Gel-strength and form-retention are also greatly improved. The betterments in these characteristics are of a magnitude greater than can be accounted for by the additive effects of the components acting independently of each other and can only be explained on the hypothesis that a multiple synergy or expamion oi gelling capacity has been established by the three elements acting in unison.

For example, it is easily demonstrated that locust bean gum is devoid of gel-forming capacity in the concentrations employed. A 0.4% solution has a viscosity of '75 centipoises at pH 5.15 at 26 C. Potassium salt decreases rather than increases the viscosity and the probability of gelation; 0.25% potassium chloride reducing the viscosity to 62 centipoises at pH 5.00. While a 1% solution is much more viscous, it does not gel even with sugar. A 1% solution oi locust been gum, two and one-hall times the preferred concentration, containing 40% cane sugar, does not gel even at 4.4 0., but is very viscous. It has a viscosity of 6700 centipoises at 26 C. and pH 5.22. Decreasing the temperature to 4.4 C.. the viscosity is increased to 8000 centipoises. Again, potassium salts decrease viscosity; 0.2% potassium chloride decreases the viscosity to 6600 centipoises at 26 C.. 0.4% potassium chloride decreases the viscosity to 5700 centipoises. and

1% potassium chloride decreases the viscosity to 3400 centipoises. It the temperature is reduced to 4.4 C. in the case of this last system the viscosity is increased to 5500 centipoises, but no gelation occurs.

It may be shown similarly that Irish moss extracts alone form only colloidal dispersions at 26 C., in a concentration of 0.6 to 1% gelose, due to the lack of sufllcient favorable cations for gelation. Viscosity of a 0.6% dispersion of commercial extract will be about 00 centipoises at pH 6.5 at 26 C. Viscosity will increase to 920 centipoises as the temperature is lowered to 4.4 C. Upon standing at this latter temperature of pH 6.5 for a suillcient period of time gel tendencies will be exhibited and a weak gel may form. A 1% dispersion of gelose will have a viscosity of 250 centipoises at pH 6.5 at 26 C. and will form a weak gel at 4.4 C. Increased acidity will decrease the viscosity oi this latter dispersion so that it has a viscosity of only 58 centipoises at pH 3.5 at 26 C. and no gel will form at 4.4 C. However, it is known that certain cations, notably potassium, induce gelation. A 0.6% dispersion of Irish moss extract containing 0.2% KCl will form a 40% soluble solids sugar gel with a strength or 12.5 g. per cm. at pH 3.5 at 26 C. using a plunger 2.1 cm. in diameter for breaking the gel surface and a 6-ounce tumbler as container. Further increments of potassium chloride up to 1.2% KCl will increase the strength of the 40% soluble solids gels to a maximum at pH 5.6. More than 1.2% potassium chloride will cause a decrease in gel strength. The gelose gel obtained by the addition of potassium chloride is non-elastic, brittle, and easily shattered by the application of excess pressure.

The two-element system composed of 0.4% locust bean gum and 0.6% Irish moss gelose extract in water solution will not gel. It. forms only a viscous solution at pH 5.65, having a viscosity of 400 centipoises at 26 C. When acid is added the viscosity is lowered. A system containing 39% cane sugar in addition to the combination 01' 0.4% locust bean gum and 0.6% Irish moss gelose extract in the absence of sumcient favorable cation will not produce a gel satisfactory for practical usage. At a room temperature of 26 C. a soft gel only, one which has no measurable strength, will form at pH 5.6. Addition of a small increment of acid causes liquiiication. At 4.5 C. these proportions of gum and moss gelose plus sugar form a gel with a strength of 9 g. per cm. at pH 6.1. Increasing the acidity decreased gel strength until at pH 3.7 an unmeasurable gel form was produced. These gels were sticky products which would not support themselves when removed from the container. Upon doubling the proportions of Irish moss gelose and locust bean gum, a 40% soluble solids sugar gel was produced which had a strength of 26 g. per cm. at pH 5.5 and a temperature of 26 C. This gel was a very cloudy. sticky product which was diflicult to remove from the container, but when removed it partially retained its form. It exhibited 38.2% sag, when sag was measured with a modified form 01' instrument known as a Ridge!- imeter" described on page 441 of the June 1944 issue of Food Industries, but its sag, while considerable, is not a true measure of elasticity. Its gel-like i'orm seems to hold together as a result of adhesive characteristics rather than as a. true gel system. Upon tripling the above proportions of moss extract and gum, a 40% soluble solids and a m me. n we was product rather Theeath'm quelit's of the mount no name; sive -d\ id,ii the hilhmmrtion otr colloidal Ingredient. Um "mm the.

extract mm, mm wwsnw'whuel'ho ums the m s in orderloobtain use not exhibited romdem'reeot tom-meme 1 com. 2 ol-Elsure 1 is tevree'eutotive .01 the oi'dinen'lg'ish mossextraot gel tome I It contained 1.11% 1.2% Ni?- slum .0295 eodiumoihoto', p.3 6 citxlc aoldinoddition'iothe Irate and sum.

- H tion of tom-0,4510

Bothgeh -according to identical 7 Initial volumes were equal, they were mp percentage of .zumj-em-eoeoonmht I at 04%. the sel-eh'emth ermine.

'w duetem been luln-flb rllsineuch-e fashion a to lenw so he 'ael. of transition mobehly'eeoounts furflm endhkhdekreooiehitlcityin'thbreeufllnlmlL- ture, but one, while havlnsa moist little or no tendency toward-,bie edmg",o:.eyhereels upon subsequent cooling and solids sugar gels each having a lgelietieusth of. 64 g. per cm. or plunger surface-I Gel No. 1' in Figure 1 is representative the lnnoveboryr preferred It eonmned 0.6% Irish moss extract, 04% locust q be 'performe- I while in b s muof ham-lieu removed weishmheswm Po de o tprewed'. .The drawing ahowstha't only about o $5 of-the weighs wasvleihlelwhen viewed from vollizl'le welghew'a's visible. e ute that-whereas the breaking strength. of the W Belem: the semeothe as. which is on tliseide, while the surface .of'gel Ho. 2 Wee do o negligible deuce-end preoticu'ily all Thus it is demon mamma -or the inherent elasticity was much crooner when alltliree eesenflglfelel nente, mosegeioee, gum, potassium ion-were present then when only ytwo were employed. 7 7

The. Mow Gi e eel system or gels termed from me new comm-8115101112313 be mad bymoditying theproportion oi locust been Rum.

without the gum the so: of e "soluble-solids so eg pn geontainmz 1% 3 1 's and .2mm amounted too about 2% and the bi'eakiuietlonflh of 103. With 10% giuu 'in the new when the novel three-element '78- of the total-weiilit- 0! K91.

these: 'to moms. ,Plobably about @2595 to 855 mm willbe pretexted Iormoet'uee's. is.

The ea: can Beincressed'ofeouree, tor mum havinglioqfi sumzln thethree elotnent mthe no: willbe-lnoreased to oior gels formed Lethe three-elementfeystem dojnot exhibit the insults-and the chhracberiatioa-otthe Irish moss zeL- Iiuteekl '1 More etronziyvroeflient andform-rete'ininl belies touch." dull-Hues heretofore found principally in fruit pestluet e',

gels, whereas (e1- Ho. 1 in Figures! and 2,1:

, auieicempleoi' tlid prodllut mode with the new was removed from telnet. tel mum; remove end its surhoe was easily ruptured or disfigm'ed; the flsures show me! No, 2 to exhibit sueh a rupture on the lower right-hand side as viewed in more 2; I'he'newgelling composition 0! this invention produces gelose gels which are sumoiently rigid will be best understood in with the problem of menufaohn-er's trimmings Fact-op." This material. when made ll'OIll the new composition. merely needs to be rem elied and recast. thereby avoiding waste.

beenzum, 03% potassium chloride. 9.2% u The newsels made from the composition em- 16%96 potassium chloride is:

, 7 undying this invention me; be with prqmred rater time or with water in comhineidon with .sugenorglyoolsinlowuswelles fllconeen- Percent competition requircdIor-cerioue more solid follies 59s mum solids-4.6896 mpocltion soluble solids-150% composition soluble solids-4.2m composition 60% collible Solids-0.98% composition Alloftheruger eeiproductehaveexceilent eating qiillitlee The gelling eretesoverebroedplirangewhtohtekesin normal acidity reuse oi many non-acid en mildly-acid mot and vegetable raw materials. Theprcierredrengeisirompiiaotopfl'ii At the more acid levels. below pH 4, it is desirable to employ the nuflering form oi'thecleotrolyte referred to earlier in-thls disclosure. 0. g. potason cl this invention opsiumcitrete. iltthehisherpfllevelseninob genie salt. such as potassium chloride, may he used. Gels may lie-made with the new compositionotflieplirengeziltom;

Non-acid end mildly-acid gel products, which meyhemudewiththecofthisinvention include: apple, cider and wine-9th. peach. pg u plum jutoo gels, benene, cocoenut. sweet potato, mint. epiced'eels. end I- v iv o ur c!- ign the practical embodhnent of the present invention the renewing proportions oi the several materials by weight are employed and blended m e suiteble grinder ormixingmeohine to'prowide ndry gelling compoeitionei'unitorm appearence and composition; purified whole dried extreetcilrlshmoss i2 pnrts.iocustbeengum8 parts. nnd-puteeehim chlorides perte.'1hie is our basic drrseilins oomnoslnontowhichmgars end other mey be edoed.

Another eauunplcis purinedwiioledrledeztrect oilriehmoseilpertelocnstbean'gum a parts, potassium citrate 5 Parts.

A typical sci mix Whore-ting theedible composition oi this invention, containing 50% Irish moss extract. 885% locust been gum, and

Pounds Gelllng compocition.--...--- 1.0

8m! 22.0 Prune juice (18% soluble solids) 70.0

manger-nudge! compositioneremimed endwhenreadrtotbegclthe'mpoonoe otprlmejuieeereeddedelowlrwiflietimngand hoiiedetiid'l. Buehmixtureiethenpmrred intomoldsandthiemekesugcloiepproximetely 4096 solids content, ellovling ior evaporation oi water during cooking. The moimt' oi soluble solidsinthegaelmubetoriedetwillhychem hag the neonatal added sugar and anal boiling temperature.

'Ihenetzeeultcithecevereleoacflng hereinistoproducegcleofwhichlirlsh mossgeloseiethemcioo'colloidmgifedienewhiclr emnruchmomele'etio andatronger tnaneny moee-gelcee'gel: heretotore produced. these improvementsbeinghed eteie eevimotcolloidmetcrlelssinceleesofthogelling egentlsneededtomvdtlceeselofthereqmred 'I'he permimible ranges oi amounts of iugre- B n 7 w lsh which m the novel composition are Irish moss. extract 40 to locust been 81mm to 40%, and potassium chloride 15 to 1. A composition containing approximate proportion by weight of Irishman extract 50%, locust been gum 38%! and potassium chloride 16%%, said compodtion being capable of tormvine and eleetlcitr oi greater magnitude than can, be accounted for by the additive elect: oi

the iocustheen'aum and the potaesiomchioride onthelirishmoseexttaet.

3, m... etjorth in claim 1, in the tormoiedrypowder 8. Anedlhlez'elmedetromecompositioncou- 'teinioglrlsh moseextrect, locust beenglnn end an edible water-callable suit of the group consistingot-potassium lcetete,'potessium citrate, peter-- eiumchlorideendecidtol'trelcwhich imparts and elasticity to the gel oi greeterthencunbeecoountedforby the additive elects-ct the locust-hooligan: and

J to theseltcomponente-ootlngindcpende oteech otheronthelrlshmoseextreot.

4. The gel preeented in claim Scherecterimi by e relatively low melting point and ability to GEORGE Ii. hem.

088 on!!! The following references are oi record in the file oi this patent:

ohms!) sums m'mm's Number Name Date 1316,69 Thomas. Gt 8! Feb. 13, 1934 2,427,594 Prleden et el Sept. 16, 19? 

